Blueberry Bread Recipe
User Reviews
4.6
Blueberry Bread Recipe
Description
This Blueberry Bread Recipe starts by combining wet ingredients including sugar, milk, oil, egg, and vanilla extract, then gently mixing in dry ingredients of flour, baking powder, and salt just until combined to avoid overmixing. Fresh blueberries are folded in delicately to disperse throughout the batter. The loaf pan is prepared with grease and flour to allow easy removal.
A crumb topping is made from sugar, flour, and softened salted butter, which is crumbled evenly over the batter before baking at 350ºF for approximately 55-60 minutes. The bread bakes to a light golden brown with a moist interior and bursts of fresh berries throughout.
This bread stores well at room temperature in an airtight container for a couple of days or lasts longer refrigerated up to four days. Avoid using an electric mixer to prevent overworking the batter; hand mixing is recommended. If the loaf browns too quickly, lightly covering the top with foil prevents burning during baking.
Ingredients
For the Bread:
- 3/4 cup granulated sugar
- 1/2 cup milk 2%
- 1/2 cup canola oil or vegetable or coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups blueberries fresh
For the Crumble:
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter softened, but not melted, salted
Instructions
- Preheat the oven to 350ºF. Greased and flour a 9"x5" loaf pan. You can line the pan with parchment paper if you'd like to ensure it removes easily.
- In a medium bowl, whisk together the sugar, milk, oil, egg and vanilla. 3/4 cup granulated sugar, 1/2 cup 2% milk, 1/2 cup canola oil, 1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Do not over mix! 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt
- Fold the blueberries gently into the batter. Then pour the batter into the prepared loaf pan. 2 cups fresh blueberries
- Make the crumble by mixing together the sugar, flour and butter in a small bowl. This mixture will be crumbly. 1/3 cup granulated sugar, 1/3 cup all-purpose flour, 3 tablespoons salted butter
- Sprinkle the crumbs evenly on top of the bread batter in the pan.
- Bake for 55-60 minutes. The exact time will depend on the type of pan you have and your oven. If it is a smaller pan, it may take up to 70 minutes in the oven. A toothpick inserted in the center of the bread should come out clean.
- Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
Notes
- Store bread in an airtight container at room temperature up to 2 days or refrigerate up to 4 days.
- Mix batter by hand with a spatula or spoon to prevent overmixing and maintain bread texture.
- If browning too fast, cover loosely with aluminum foil during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 102mg | 4% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 58mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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